BRAZIL SUGAR
EFINED SUGAR GRADE A – ICUMSA 45
Origin : Thailand / Brazil
Icumsa : 45 RBU
Polarization : 99.80 Min
Ash content : 0.04 Max
Moisture : 0.04 Max
Solubility : 100 Free Flowing
Radiation : Normal Certified
Colour : Sparkling White
Granulation : Fine
Brown sugar is a sucrose sugar product with a distinctive brown color due to the presence of molasses. It is either an unrefined or partially refined soft sugar consisting of sugar crystals with some residual molasses content (natural brown sugar), or it is produced by the addition of molasses to refined white sugar (commercial brown sugar).
The Codex Alimentarius requires brown sugar to contain at least 88% of sucrose plus invert sugar.[1] Commercial brown sugar contains from 3.5% molasses (light brown sugar) to 6.5% molasses (dark brown sugar) based on total volume.[2] Based on total weight, regular commercial brown sugar contains up to 10% molasses.[3] The product is naturally moist from the hygroscopic nature of the molasses and is often labelled as “soft.” The product may undergo processing to give a product that flows better for industrial handling. The addition of dyes or other chemicals may be permitted in some areas or for industrial products.
White granulated sugar is a product of crystallic texture containing
mainly sucrose at the minimal quantity of 99.7 %, and belonging to a
group of natural sweeteners.
Colour: white; taste: sweet.
Water solution of sugar is clear or only slightly opalescent. White
granulated sugar is a loose and uniform granularity mixture.
Basic input materials Sugarbeet, water
Basic characteristics of the
technological process
Sugar-sucrose is industrially separated from the basic raw material,
sugarbeet, in the following technological processes:
1. Cleaning and chopping the sugarbeet
2. Extracting “raw juice”
3. Purifying and filtering the juice
4. Evaporating and preparing “mother liquor”
5. Crystallisation
6. Centrifuging
7. Drying and stabilising.
Sensory requirements Colour–Appearance: white, alt. with minor colour imbuement, no stains,
specks or foreign impurities;
Taste – Odour: sweet and odourless, without any foreign taste or odour;
Texture: crystallic, not tacky on touch, without lumps;
Appearance of the solution: clear or only slightly opalescent;
Physical and chemical
limiting values stipulated in
Regulation No.76/2003
Coll. for natural sweeteners
Sucrose (polarograph) minimum 99.7 % by weight
Drying loss maximum 0.06 % by weight
Colour in solution at 420 nm maximum 45 IU
Invert sugar maximum 0.04 % by weight
Insoluble matter content maximum 50 mg / kg